Garam Masala which literally
means hot (Garam) spice (Masala) is
not an spice in itself. It is a spice
blend used throughout India and the
rest of the Indian Subcontinent.

This special blend
of spice is used in a small quantity
at the end of cooking or fried in
the beginning of cooking to add a
subtle flavor to the cooked dish.
Please note, garam masala must be
added in small quantities, or else
it will overpower the dish.

Many different kind
of Garam Masala is found depending
on the region and the personal taste.
Garam Masala can be found easily in
international section of any big groceries
store in west or in any Indian or
South Asian shops. The most common
way of making Garam Masala is given
below.

Place all the spices
in a dry-frying pan or skillet and
heat over a very low heat, stirring
constantly. As soon as the aroma
from the spices begins, remove the
pan from the heat. This step is
to release the aromatic oils from
the spices.

Working with only
a small quantity at a time, put
the spices in an electric blender
to grind it to a fine powder. Remove
the cardamom pod skins. Allow to
cool.

Store the Garam
Masala in an air-tight container.
As long as the container is tightly
closed after each use, it should
last for a long time.